Nattō

Natto (Japanese: なっとう (hiragana), 納豆 (kanji); nattō or nattou) is a traditionalJapanesefood made by fermentingsoybeans. Natto is known for its strong musky smell and unusual slimy texture, which yields mucous-like strings when stirred and eaten. Its taste has been described as being a 'bit funky.'[1] In order to mediate some of the strong flavors it is usually eaten on top of rice with mentsuyu, a soy sauce-based condiment, and Japanese mustard.

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There are many kinds of Natto. First, Natto is classified under two types of Natto, Itohiki Natto and Ji Natto. Also Itohiki Natto has three kinds of Natto, Marudaizu Natto, Hikiwari Natto, and Goto Natto. We usually eat Marudaizu Natto tand Hikiwari Natto.

Although it is not customary to cook natto, natto may be prepared in food items like sushi or donburi. Donburi is any Japanese dish served with rice in a bowl. Natto can be made into a donburi by adding natto and other items like tuna or egg to rice inside a bowl. "Nattojiru" is what people add natto to miso soup as a seasoning. Also Natto is used for topping when we eat Soba, Udon, Spaghetti, Okonomiyaki and so on.